Description
This homemade naan bread recipe is a simple and authentic way to make soft, fluffy Indian flatbreads at home. Using basic ingredients like flour, yeast, yogurt, and a bit of sugar, you can create delicious naan cooked on a cast-iron skillet. Perfect for pairing with curries, dips, or enjoyed warm with a brush of butter or ghee.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 tsp active dry yeast
- 3/4 cup warm water (110°F/43°C)
- 1 tsp sugar
- 1 tsp salt
- 1/4 cup plain yogurt
For Brushing
- 2 tbsp melted butter or ghee
Instructions
- Activate Yeast: In a bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until the mixture becomes bubbly, indicating the yeast is active.
- Mix Dough: Stir in the all-purpose flour, salt, and plain yogurt into the yeast mixture until a shaggy dough forms, combining all ingredients evenly.
- Knead Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic, which helps develop gluten for a soft texture.
- First Rise: Place the kneaded dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 to 2 hours or until it has doubled in size.
- Shape Naan: Punch down the risen dough to release air, then divide it into equal pieces. Roll each piece into an oval shape about 1/4 inch thick.
- Cook Naan: Preheat a cast-iron skillet over medium-high heat. Cook each naan for 1 to 2 minutes on each side until golden brown spots appear, indicating the naan is cooked through.
- Finish: Brush the hot naan with melted butter or ghee for added flavor and softness. Serve warm.
Notes
- Use warm water around 110°F (43°C) to properly activate the yeast.
- Allowing the dough to rise fully is essential for soft, fluffy naan.
- Cooking on a hot cast-iron skillet mimics the traditional tandoor oven for authentic texture.
- Brushing with ghee or butter adds richness and enhances flavor.
- If you prefer, garlic or herbs can be added on top before cooking for variation.
